Puto Bumbong After Misa de Gallo

Dec 16

puto bumbong
It’s December 16 and the first day of the Misa de Gallo. For nine consecutive early mornings before Christmas Day, Catholic Churches throughout the Philippines ring their bells around 3 am to invite the faithful to worship and announce the start of this holiday custom. After the mass, the parishoners including myself headed off to the Puto Bumbong stand where it was sold for 20 pesos per pack.


puto bumbong

Puto Bumbong memories only started when I lived in Manila. Growing up in Cebu till I was 16, I never knew what puto bumbong tasted like. At first I thought it was tasteless but that was because there was no muscovado in it.

Most Puto Bumbong is in bright purple color supposedly due to the addition fresh pirurutong (purple upland glutinous rice). It is topped with lots of granulated sugar and shredded coconut. The thing is I can’t taste a hint of pirurutong when I bought puto bumbong from the neighborhood stall. I thought it’d be authentic. MarketMan Manila explains it :

First, the mixture most commercial vendors use today is purchased in bulk, and not made by them at all. The mixture is heavily adulterated with plain rice (up to 50+%) which is mixed with glutinous rice to reduce the cost and “fluff up” the end result. Second, nearly all of the vendors I observed apparently used violet food coloring to achieve their purple rice cakes, and NOT the more fragrant and expensive and often difficult to find pirurutong! This whole violet food color thing does bug me immensely. Pirurutong imparts a distinct fragrance and natural color that is GORGEOUS, and replacing this key ingredient with purple dye is simply outrageous for me.

If you missed buying the puto bumbong after the misa de gallo, you can always grab a bite at the food stall in Taste Asia, SM Hypermarket. Via Mare is also known to serve great puto bumbong. For a small extra charge, one can choose to have it with cheddar cheese or grated queso de bola.

And if you’re feeling adventurous enough, MarketMan Manila generousky shares his Puto Bumbong Recipe and Cooking Techniques.

convert this post to pdf.
Noemi Lardizabal-Dado (353 Posts)

Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at aboutmyrecovery.com, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the DigitalFilipino.com Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.


Recommend this recipe? If you like this recipe, please recommend to your friends by adding a plus one . You can also get FREE recipes in your email by subscribing below:

Enter your email address:

Delivered by FeedBurner

  • elizabeth

    i would like to have more recipies